Prep 15 mins
Cook 8 hrs
I usually make tomato-ey, spicy bean recipes, but this one is different since even though it does have chili peppers in it, it really is mild (or maybe I just have a flame retardant tongue!). No tomatoes, either. This is modified just a little from a recipe from Crescent Dragonwagon's "The Passionate Vegetarian." She suggests serving it with bread & oil, or rice or barley, as a side dish, or with sour cream. I like it either hot or cold just as it is, or with rice or over pasta. I think any beans except maybe black would work, and I often use cooked dry beans instead of canned.
- 1 (15 ounce) can great northern beans, drained and rinsed
- 1 (15 ounce) can red beans, drained and rinsed
- 5 teaspoons garlic, minced
- 1 large onion, chopped
- 1 cup carrot, thinly sliced
- 1⁄2 cup celery, thinly sliced
- 2 cups green beans, fresh, cleaned and cut
- 2 red chili peppers, chopped (remove as many or as little seeds depending on how much heat you want)
- 2 bay leaves
- salt and pepper, to taste
- Put everything in a large crock pot and cook on low setting for 8 hours, or until beans and vegetables are as soft as you like.
- Remove bay leaves and serve.
This one just didn't do it for me. I thought it was quite bland and everything turned to mush after only half the time in the crock pot. I served it over rice and added a little lemon juice and some more heat...still just didn't do it for me
My son made this for dinner & everyone loved it. He did add a 10 oz can of chicken & it's broth as he is a meat eater. He also used dried jalapeno peppers as the chili pepper. They worked great! Thanks for an easy recipe! It was a boost to his self-esteem.
5 stars for just how satisfying this is for such a healthy, low maintenance meal. I used 3 whole chilies, seeds included and served with couscous and some light sour cream. We really liked that you could actually taste the fresh vegetables, rather than them being covered with a sauce or unnecessary spices. Yum! Thanks Vino Girl!